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Cavoli Di Bruxelles Alla Savoiarda Brussels Sprouts

(Vegetables) - (The Cook's Decameron: A Study In Taste)







Ingredients: Brussels sprouts, butter, pepper, stock, Bechamel sauce,

Parmesan, croutons.



Take off the outside leaves of half a pound of Brussels sprouts, wash

and boil them in salted water. Let them get cool, drain, and put them in

a pie-dish with two ounces of fresh butter, a quarter pint of very good

stock, a little pepper, and a dust of grated Parmesan. When they are

well glazed over, pour off the sauce, season with three tablespoonsful

of boiling Bechamel sauce (No. 3), and serve with croutons fried in

butter.











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